Tag: vegan

Orange – Cranberry Sauce

Orange – Cranberry Sauce

Easy and healthy version of the classic cranberry sauce with no refined sugar.

Veggie Lentil Soup

Veggie Lentil Soup

Hearty, healthy, simple & inexpensive soup!

Quinoa Chili

Quinoa Chili

When I make chili, I make a lot! Everyone always wants seconds! Chili is always delicious for lunch leftovers and leftovers are perfect for creating another meal by topping baked potatoes … quinoa chili is especially good on top of baked sweet potatoes! Trust me!!

This recipe for chili is vegan, gluten free, and has no added sweeteners, like many chili recipes. I promise you will not miss the meat! Quinoa chili has a variety of textures and flavors and it’s sure to fill your belly on a cool evening. You can also throw some cubed sweet potatoes into the chili when your adding the other veggies like bell peppers to add a little more bulk and flavor.

Quinoa Chili

sunnyfarmhouse
A vegan & gluten-free hearty chili!
Course Soup
Cuisine American
Servings 12 people

Ingredients
  

  • 2 tbsp Avocado Oil EVOO works too!
  • 1 Large Onion diced
  • 2 Bell Peppers diced; 2 different colors is nice!
  • 4 Garlice Cloves minced
  • 4 tsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Oregano
  • 2 tsp Pink Salt
  • ½ tsp Cinnamon
  • 2 shakes Cayenne Pepper
  • 2 cups Uncooked Quinoa
  • 6 15 oz Cans of Beans Use any combo of pinto, black, &/or kidney beans. Drained & rinsed.
  • 12 Cups Vegetable Broth Chicken Broth works well too.
  • 45 oz Tomato Sauce
  • 2-3 cups Frozen Corn add as much or as little corn as you'd like

Optional Topping Ideas

  • Avocado our favorite!
  • Shredded Cheese
  • Sour Cream
  • Corn Chips
  • Cilantro
  • Lime

Instructions
 

  • In a large soup pot, heat the oil on medium-high heat and then add the onion, bell peppers, & garlic; cooking & stirring each addition for about one minute before adding the next item.
  • Add in all the seasonings: chili powder, cumin, oregano, salt, cinnamon, & cayenne pepper. Cook and stir until it becomes fragrant, about 30 seconds.
  • Mix in the quinoa, beans, broth, & tomato sauce. Stir everything well then cover the pot with a lid and bring to a boil. Once the chili is boiling, reduce the heat to a simmer. Keep the chili on a slow simmer until the quinoa has thoroughly cooked, 20-30 minutes.
  • Before serving, add corn and season with more salt, to taste. If the chili is thicker than you prefer, add more broth. Add optional toppings to individual bowls & store leftover chili in an air-tight container in the fridge.

Video

Notes

This recipe is from Mel’s Kitchen Cafe with a few small changes. Feel free to cut the recipe in half – Mel does! I feed seven hungry people at the end of each day & we love having leftovers around!
When considering what beans to add, use whatever your family likes! I enjoy a combination of black, kidney, and pinto beans … like maybe 3 cans of black, 2 cans of kidney, and 1 can of pinto, but any combination that sounds good to you will work!
Finally, if you want a thicker chili, start with less broth & I just eyeball the corn until it looks just right to me.